Rack of Lamb with Mustard Sauce

Pomegranate molasses = zingermans.com Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet, and sear lamb, fat side down, until dark brown, about 6 minutes. Remove lamb from skillet, and discard fat. Return lamb, seared side up to pan and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on cutting board, loosely tented with foil. Pour out excess fat from skillet and place over medium high heat. Add wine and simmer, stirring and scraping up browned bits, until reduced by 2/3s, about 2 minutes. Whisk in stock, mustard and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops and serve with sauce.